Longest Crispy French Fries by Joshua Weissman Recipes

Ingredients

• 4 large russet potatoes (about 2 lbs)
• 6 cup vegetable oil, for frying
• 2 tsp salt (or to taste)

Instructions

1. Peel the potatoes and cut them into long, uniform strips, about 1/4 inch thick.
2. Rinse the cut potatoes under cold water to remove excess starch, then soak them in cold water for at least 30 minutes (or up to 2 hours) to further remove starch.
3. Drain the potatoes thoroughly and pat them completely dry with paper towels; this is crucial for crispiness.
4. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 325°F (160°C).
5. Carefully add a single layer of potato strips to the hot oil and fry for 5-7 minutes, until they are softened but not yet browned; this is the first fry.
6. Remove the fries from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain and cool completely.
7. Increase the oil temperature to 375°F (190°C).
8. Fry the blanched fries again in batches for 2-4 minutes, until they are golden brown and very crispy.
9. Remove the fries from the oil, drain them well, and immediately toss them with salt while still hot.